As in the thread title, Have you a favourite ? . I acquired some scion from the South Coast Environment Society last season for grafting , but failed to do the job
Best time to graft ? and would anyone here be able to supply some graft wood from their favourite cooker
shanreagh,
May 8, 12:38pm
The best cookers, in my view, are Ballarat, Sturmer and Peasgood Nonesuch.
Why not go back to SCES and ask for tips and tricks about this. I think they are the experts in the locating and grafting of these old(er) species.
the-lada-dude,
May 8, 1:09pm
do you grow these varieties yourself , are you acquiring them locally ?
cgvl,
May 8, 1:56pm
I love Monty's Surprise for cooking. Huge apples and they cook to mush/fluff up beautifully. Depends on what you are looking for in an apple. Do you want one that holds it shape, if so then Monty's probably isn't for you.
annies3,
May 8, 1:59pm
Graft when the first growth is just starting in spring, keep your graft wood in th fridge vegetable drawer wrapped in moist news paper till you are ready, granny smith is a great cooker but last week I actually used some pink lady we have growing to cook and although they maintain some shape (don't go mushy) the flavour was superb when cooked, I will use them again, sorry we don't have any to donate.
meoldchina,
May 8, 6:14pm
Coming from the UK originally, I was always led to believe that Bramleys were the best cooking apple, but I'm not sure they are available in NZ.
wheelz,
May 8, 7:44pm
Thumbs up here for Montys too! Massive apples!
shanreagh,
May 8, 9:28pm
Actually I was going to get them as grafted ones from SCES. Our family home, in HB, had both Balarats and Sturmers so that was why I wanted these ones. I had researched Peasegood Nonsuch but not tasted them. A couple of years ago I stopped at a fruit place in Central and there they were available, huge, and they made beautiful stewed/baked apple. My sister has been to grafting sessions at SCES.
We have had such a wonderful year for apples here in Welly. I have a braeburn/red delicious graft for an eating apple. Previous years they could be stewed but were really nothing special.
This year I have had two huge plastic laundry baskets of them. I have stewed one lot so far and they are delicious. I think the extra sunshine hours and hotter temperature has really fixed the sweetness content and also made them very edible when stewed.
the-lada-dude,
May 9, 7:46am
" but last week I actually used some pink lady we have growing " would you have spare scion wood for the coming season ? . couple of pieces would do
anyone with montys surprise, N/S Peasegood etc scion wood
annies3,
May 9, 7:52am
Sorry this is just a wee tree recently grown so no chance of scion off this one.
piquant,
May 9, 9:40am
Yes, they are available here - and I quite agree with you - the yummiest apple pies ever! Which reminds me - I still have a few left - had better get on and make a pie for tonight! I gather they might even be available to buy (apples, that is) locally. Some of my family have moved to your area recently and have seen them for sale. They are not wonderful keepers though - you'd have to process them and bottle or freeze for long term use. Best of luck finding them.
jenny791,
May 9, 8:16pm
My favouries are peasegood numsuch and granny smith
starseeker,
May 9, 9:01pm
Granny Smith for cooking, & also when cooked will hold their shape,
oh_hunnihunni,
May 10, 10:25am
Granny Smith.
And fabulous wifh cheese.
fruitbat,
May 10, 10:35am
We agree on something. makes yummy apple sauce. with roast pork, crackling and all the trimmings. Free ranger of course.
thisles5,
May 10, 9:43pm
oooh ! of coarse dear ! huh ! huh ! huh !
mack77,
May 10, 10:14pm
I have Sir Prize which is disease resistant variety and a prolific cropper of medium to large size apples, depending on how much thinning that one does. It cooks very quickly, has a good flavour, and goes to mush unless you "catch" it early. I can supply scion wood as soon as the trees loose their leaves. I find that Fuji and even tree ripened Royal Gala apples are good cooking apples as they are sweet, and hold their shape once cooked (boiled) although they don't have the strong apple taste of Coxs Orange or Sir Prize.
ridgeline,
May 11, 5:16pm
Granny Smith here every time
socram,
May 11, 6:58pm
Me too. NZ apple sauce (for pork) is far too sweet, no matter what apples you use. The only alternative is to add lemon juice.
A Granny Smith is an eating apple, that many use for cooking but it is not a true cooking apple. Cooking apples are sour - really, really, sour, especially the Bramley.
oh_hunnihunni,
May 11, 7:24pm
Stuffed with raisins soaked in lemon juice and brown sugar, wrapped in sweet short pastry and baked, repeatedly drenched with more syrup to caramelise - served with whipped cream.
Heaven on a plate. Heart attack material worth every bite.
oh_hunnihunni,
May 11, 7:26pm
Trouble is most of us can't buy them in our local fruit shop.
socram,
May 11, 7:34pm
Hence #6's comment. Not sure why they can't be grown here but I have never seen them for sale. My parents had several cooking apple trees, but none were Bramleys, but I still dream of mum's apple pie - with a layer of lemon curd spread on the base, stewed apples sweetened with a dollop of golden syrup and her wonderful pastry - 50% lard, 50% margarine or butter.
piquant,
May 11, 8:26pm
But socram - Bramleys ARE available here. There's very little commercial growing but trees are available if you have the space or the inclination. I had roast pork and Bramley apple sauce last night for dinner - and polished off the remaining apple sauce tonight for pudding! I add not only the juice but the finely grated zest of a (lisbon type) lemon to the mix too.
socram,
May 11, 9:28pm
Thanks for that. No space here to grow them unfortunately and too old to start! Maybe we'll lean on the Garden Centre to get one in and see if the next generation can plant it, as they have plenty of space.
brightlights60,
May 12, 2:42pm
Granny smith here all the way. Tried all the others, but don't like the fluffed up varieties. I love my old fashioned Dutch Apple Pies and simply precook the apples a little bit, same for my apple mousse. Yum. I have a tree I planted down the back, was supposed to be grafted onto "root stock" but after it went past 5m, we took the top off it and are pretty brutal with pruning every second year. Grows amazing apples.
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